Lancaster daily intelligencer. [volume] (Lancaster, Pa.) 1864-1928, 1887-03-25
xloRf D.IsKs AkD DIsHEs.
rassot, Buttsred Ale, Bristol Aliik, Lamb
wool and the Like.

rsoDot, Buttsred Ale, Bristol Miik, Lambs
wool and the Like.
In Shakespesre's day the usual fare Of
country gentlemen was "iour, five and six
dishes when they have but small resort"
Dinner was served ct eleven In the morning,
supper at six, but was generally protracted to
q late hour, and there was always the possst,
also not infrequenly buttered ale, Bristol
milk, and lambs wool. For the posset, as
used In ancient times Beat up we'll the yeik
q eight eggs with refined pulverized sugar
end grated nutmeg then extract the juice
ol the rind Of Q lemon by rubbing sugar
Of cinnamon and q bottle OF wine IN q sauce
pen. Place II on the fire, taking 1t of when
jt hollis then add . siDgle glass OF cold " hite
wins, put tho liquor into . spouted jug, and
pour II gradually among the yelks OF eggA
r. sWes. meSs sdd .dSsr
and, lastly, pour the mixture as swiftly as
possible from one vessel TO another until 1t
Yields fne roth. Observe, II the wine be
poured boiling hot among the eggs, the mix.
ture will curdle and the posset be spoiled.
The beverage must be drunk hot.
Lamb's wool was made OF roasted apples,
bruised and mixed In sle, nutmeg, milk or
wine On the lst OF November, 1t WAS an
ancient Celtic practice to indulge in a feast
called La Mas Ubbal, the day OF the apple.
fruit. Bristol milk was milk punch. But.
tered ale was composed OF sugar, cinnamon,
butter and beer bFeWed without hops. Ale
was universally popular with all classes.
Regarding the subject OF wines, American
cellar without at all being regards a. plebeisn
by their foregn neighbour The four requisites
ior fermentation are sugar, malic acid, vege-
teoie extracts and water. For Q sweet wine
the cork should not be closed until the sound
OF fermentation has nearly ceased. II Q dry
wine, barrel must bo in readiness which
nas been subjected TO the fumes OF sulphur;
orew on the vine In 1t, rack 1t of, cleariRa 1t
with isinglsss and bottle ten weeks after.
10 make excellent noysu: To one ounce OF
sugar, an eighth OF an ounce OF cinnamon and
the same OF coriander. Pound all we'll to.
Sether In mortar and infuss them in quart
OF the best brandy. Cork 1t up tor three
and litter It until tine. Noysu should be
made entirely OF peach, apricot, nectaripe or
plum stone kernelA Ifalmonds are used the
davor IL not 30 fine.
There Is variety OF drinks which could be
made ut moderate expense infinitely better
than poor or intoxicatiDg wines and liquors
for instance, cold punch made In this way
4 PEEL six lemons free from pith, cut them uE
In ANAL pieces and put them In Q bottle with
two cloves. half pint Of hot water, and
Sand back near the fre, but do not let 1t boil
for two hours then take half pint of lemon
jusos, half . pint OF cspillairs II without
this, uss sugar. which Will make the sam'
qnaniity Of syrup; add twenty drops o.
ogopge hover Water and the infusion OF tn,
rlnd STIR we'll together, and add two quartz
og cold wateS. Tue scidity Of some lemon.
y greater than others When those used ar
very sour. and also Il using lime juice, NOR,
caplliaire must b used. This viii be The
mass also . fne punch by the sddiiion O
one pint Of cspillaire. half pint OF lemon
juI0a one pint OF pale brandy, one pint o.
pale rum, one tablespoonful OF arrack and
Hvo quarts Of sold water ;let 1t remain some.
lime bstore u y dscanted.